Creamy White Chicken Enchiladas for Easy Family Dinners
Looking for a dinner that feels comforting and satisfying? These White Chicken Enchiladas are a delicious choice for busy family nights. They bring a warm and inviting feel to the dinner table. The cheesy goodness makes them especially tempting. This is the kind of meal everyone can gather around and enjoy.
It is perfect for weeknight dinners, casual gatherings, or cozy weekends at home. The familiar flavors make this recipe easy to love. It also has that homemade comfort food appeal that makes dinner feel extra special. Whether you are feeding a hungry family or simply craving something delicious, these enchiladas are sure to impress.
Add this recipe to your collection whenever you want a comforting meal that feels hearty, flavorful, and wonderfully satisfying.
These White Chicken Enchiladas may be super easy to make, but they’re not lacking in flavor! Rotisserie chicken and shredded cheese are rolled into tortillas, then topped with a creamy white sauce made with chicken broth, sour cream, and green chiles. Add more cheese on top, and you have a simple cheesy weeknight dinner for everyone to love!
Ingredients Needed
This easy dinner recipe is made with rotisserie chicken, tortillas, sour cream, and lots of cheese. Check the recipe card below for the measurements.
- Rotisserie Chicken – We like using rotisserie chicken to save time, but you can also cook some chicken breasts and cut them into chunks.
- Tortillas – Enchiladas are typically made with flour tortillas, but corn tortillas work as well.
- Sour Cream – This makes the sauce nice and creamy but not overly heavy.
- Green Chiles – You can leave this out if the kids don’t like it, but we strongly suggest leaving this in for the flavor. At the store, you can find them next to the taco shells and refried beans.
- Flour – The flour is used to thicken the sauce.
- Cheese – Any shredded cheese can be used, but we like Monterey Jack the best in this recipe.
- Butter – The butter is used with the flour to thicken the sauce.
- Chicken Broth – Chicken broth is also used for the sauce and adds a nice flavor. Low-sodium is best.
How To Make White Chicken Enchiladas
These easy chicken enchiladas with white sauce come together in less than 30 minutes.
- Prepare the chicken filling. Mix the shredded chicken with a cup of shredded cheese.
- Roll the tortillas. Add a tablespoon or two of the mixture to the bottom third of the tortilla, then roll each one up. Place seam-side down in a greased baking dish.
- Make the white sauce. Melt the butter in a skillet, then whisk in the flour. Cook for a minute. Reduce the heat and whisk in the broth. Cook until bubbly, then cool for 3 to 5 minutes. Stir in the sour cream and green chiles until completely smooth.
- Add to the enchiladas. Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake. Bake for 20 to 25 minutes, until the cheese is melted and bubbly.
- Enjoy. Garnish with green onions, cilantro, and diced jalapeños as desired. Enjoy!
Tips and Variations
Here are a few tips for making these homemade enchiladas.
- Don’t overstuff the tortillas. While it can be tempting to stuff as much filling as possible into each enchilada, keep in mind that you’ll want to be able to roll them closed. For typical 8-inch flour tortillas, 2-3 tablespoons is the perfect amount. For smaller corn tortillas, you’ll likely want a max of 2 tablespoons of filling.
- Warm the tortillas. To prevent the tortillas from cracking as you roll them, pop the stack of them in the microwave for 15 seconds first.
- Adjust the heat level. Green chiles aren’t super spicy and mostly just add flavor, but you can omit them if desired. Or on the flip side, add some diced jalapeños for extra heat.
- Use whatever cheese you have on hand. I like to use Monterey Jack for the flavor, but you can use mozzarella, cheddar, or a Mexican cheese blend as well.
- Make your own Diced Green Chiles! Want to add an extra homemade element to these enchiladas? You can make your own diced green chiles. It’s super easy! Crank the heat up to broil in your oven, line a baking sheet with foil, and lay the peppers you like on it. I suggest you try Poblano peppers, but use what you love. Broil them until they are black on one side, flip to the other side, and do the same thing. When they’re done, pull back the dark skin and use what’s inside. So yummy!
What To Serve With White Chicken Enchiladas
Since these don’t have a ton inside besides chicken and cheese, you can really have fun with the toppings!
Personally, I like to offer sliced green onions, cilantro, diced jalapeños, and tomatoes or salsa for toppings.
Store, Reheat and Freeze
- Storing – leftover chicken enchiladas can be stored in an airtight container in the fridge or covered tightly in the pan. They’ll last for up to 3 days.
- Reheat – place the entire pan covered with foil in the oven at 350F until heated through. Or reheat individual servings in the microwave for a minute or two.
- Freezing – these white chicken enchiladas can easily be frozen, before or after being baked. In either case, assemble as directed, cover tightly with plastic wrap and foil (or place in an airtight container), and freeze for up to 3 months. Thaw overnight in the fridge and bake at 350F until hot.
White Chicken Enchiladas
Ingredients
- 8-10 small Flour Tortillas or corn
- 3 cups Rotisserie Chicken shredded
- 3 cups Monterey Jack Cheese shredded and divided
- 3 Tablespoons Butter
- 3 Tablespoons All-purpose Flour
- 2 cups Chicken Broth
- 1 cup Sour Cream
- 4 ounces Diced Green Chilies
Instructions
- Spray a 9 X 13-inch baking dish with cooking spray.
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas the chicken mixture. Roll each one up then place seam side in your baking dish.
Make the Sauce
- Add the butter to the skillet and melt over medium-low heat. Sprinkle in the flour and whisk to combine. Cook for 1 minutes.
- Turn down the heat to low and whisk in the chicken broth. Cook until it is bubbly.
- Cool sauce for 3-5 minutes until room temperature.
- Add sour cream and green chilies. Stir until combined. The sauce should smooth and sour cream is completely dissolved.
- Pour the sauce over enchiladas and then top with the remaining cheese.
- Bake in preheated oven for 20-25 minutes.
- Serve with your favorite toppings and enjoy!